literally a 15 minute meal …

and probably because the crockpot did most of the work and i wake up at ungodly hours of the a.m. (the ambien never lasts quite long enough, i find) and am able to do some prep work at those crazy hours. i’ve been craving something barbecue-ish for awhile now, and now that i don’t have special holiday meals to make, i can throw myself back into weekly meal planning with a vengeance. i had a freezer-saved package of pork chops (the big, honking cuts with really nice fat marbled all through them) and decided to make barbecue pork sandwiches. totally the easiest meal ever and since work is just … ugh these days, i’m all for super easy things in my life.

Crock Pot Pulled Pork Sandwiches

You Need:

either a small pork roast or some of those chops i mentioned up there
salt, pepper, garlic powder
onion, roughly chopped
bottle of your favorite barbecue sauce, or make your own
pickle slices
buns, toasted

toss your onions into a crockpot. season your roast or chops with the salt, pepper, and garlic powder. set them in the pot, set it to low and cook for about 5-6 hours. when you get home from work the meat should be practically melting in the pot. shred it up and discard any bones or unappetizing hunks of fat. mix with your barbecue sauce (the amount is up to how saucy you like things). dollop your meat onto the toasted buns, top with a pickle (or any vegetable of choice). serve with:

Cornmeal Onion Rings
recipe from Barefoot Contessa at Home

You Need:

a couple onions, cut into rings
salt and pepper
1 1/2 cups flour
1/4 cup cornmeal (i like the finer ground cornmeal)
more salt and pepper
oil for frying

soak your onion rings in buttermilk, sprinkled with some salt and pepper. i did this part in the a.m. and popped it in the fridge so they’d be ready to go by dinnertime. mix the flour, cornmeal, and some more salt and pepper together. heat some oil in a large pan. dredge your onion rings in the cornmeal mixture. fry until golden brown on both sides. drain. i find i don’t need to add more salt and pepper to these post frying, but if you do, by all means, salt away.these are probably my favorite way to make onion rings, short of the much more time consuming (and vastly messier) tempura-ing method.


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